Directions

In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.

Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.

Most Helpful Positive Review

Dec 01, 2003

WOW! Just bought an antique stove, but it wasn't installed for Thanksgiving. So for the holiday dessert, we decided to try a couple no-bake pies. This pumpkin pie is absolutely delicious. You wouldn't know it wasn't baked judging by it's taste and consistency; in fact this was superior. And I've baked a lot of pumpkin pies! I won't bake a pumpkin pie again, as this pie was creamier, filled the pie crust better, and in fact was easier to prepare. I usually add more spices than recipes call for, but this recipe was just right, nice and spicy. Thank you Cathy.

Most Helpful Critical Review

I personally judge foods and other things very critically, but I think this recipe kind of made me feel so much better. This was the first pie I've ever made, and no bake, it's so great! I made this for Thanksgiving the other day, and it was truly an absolute HIT! The only odd thing that occurred while heating the filling part/egg spice and milk mixture was that for some reason the eggs seemed to almost scramble.. into little bits. But it was primarily because the heat was set on medium--you should really stir the eggs in slowly while the mixture begins to heat, on low, and then add the spices, and pumpkin last, with the heat off, stirring after about 15-20 minutes, constantly, on low. This is only for pure perfection. I just love this pie, and I would definitely make it again, and again, for anything! Not too sweet, but not to pumpkinny, it's just right! The crust is amazing, if you use a graham cracker one. Delish!

After Halloween, I cooked and pureed our pumpkin...had lots of extra to try some new recipes with. I used 1 3/4 cup pureed pumpkin and used 2 teaspoon of Pumpkin Pie Spice. The pie was so quick and easy....and tasted fantastic. So easy and delicious I think I would make this one EVERY year. My husband said it tasted buttery....thank you for sharing!

This pie was AWESOME! So much creamier than the traditional baked and all the flavor. The only change I made was to use a ready-made shortbread crust. I also realized last second I had no nutmeg or ginger, or even pumpkin pie spice - if the same happens to you in a pinch, I doubled the cinnamon and added a splash of vanilla extract and it turned out great.

Yum! I made this for Thanksgiving last year and forgot to rate it. When I told my husband that I was going to make it again (now that it's pumpkin season) his eyes lit up! :) Delicious, good flavor even with lighter ingredients. I make it with fat free sweetened condensed milk, egg whites or egg substitute, and reduced fat graham cracker crust (when I can find it) - thanks for this great recipe!

I had made this recipe a few Thanksgivings ago and every year after my kids asked for it but I had lost the recipe. This sounded familiar so I tried it and the kids told me this was the one. What I do is pour this into 12 small graham tartlets by Keebler and then top with mini marshmallows. The flavor is so nice and creamy! I will not lose this recipe again!!!!!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.